Grilling tips from Fleming’s Steakhouse
Grilling season unofficially starts Memorial Day and Chef Mike Eccles from Fleming’s Steakhouse & Wine Bar
shares some tips to make the perfect steak and vegetable kabobs on the grill.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out restaurant gift cards on every radio show!)
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Veggie K-Bob
Fleming’s Steakhouse
Chef Mike Eccles
Ingredients
> 1/4 yellow onion
> 1/4 red onion
> 1/4 red bell pepper
> 1 button mushroom
> 1/4 portobello mushroom
>
> Red Onion Balsamic Marinade
> 2 1/2 lbs red onion roasted
> 15 oz Cranberry Juice
> 1/2 cup. Balsamic Vinegar
> 1/3 cup. Soy Sauce
> 2 1/2 cup Corn Oil
> Pinch. Black Pepper
Directions
1. Place veggies on skewers.
2. Brush with marinade.
3. Place on grill & cook until done.
